I feel like blogging has taken over my life. If I’m not working or cooking or spending quality time with my hubby, I’m blogging or thinking of ways to improve my blog. There are days I don’t watch TV which is a big deal for me. Prior to blogging, watching TV was my favorite hobby. Luckily I have DVR so I tune into my shows over the weekend… The Hills, The City, The Bachelorette, Oprah! What I’m trying to say here is, blogging has become an addiction of mine and I love it! My husband is yelling at me as I write… saying I need to go out and mingle with people. He thinks I’m, “lost in my blog.” I guesssssssssss! 🙂
Anda Burji today! Anda is Egg; Burji is… hmm… how do I explain this? Perhaps, a way of preparing a dry dish. Egg Burji is another dish that comes from my friend’s (Anu) Mom, who happens to be an amazing cook. As I have mentioned in one of my earlier posts, I give her mom a whole lot of credit for teaching me so much about cooking and introducing me to a wide range of flavors. Anu’s Mom has always been so hospitable to me each time I’d visit and she’d make sure I left their home satiated. Eight years have passed and I still love going to her Mom’s home to enjoy her amazing Andhra cooking, it feels just like yesterday. Sometimes we are blessed to have an awesome family, and other times we are lucky to have friends who become our family… I am so incredibly lucky to have both!
For this dish, I added a tomato and some cilantro… Anu’s Mom didn’t do this. So the tomato and cilantro are optional. In addition, I found the Bengal Gram (Chana Dal) to be slightly tough on the teeth, so I will omit this next time I make this. I guess it’s something I’ll have to discuss when I see my Aunty next.
NUTRITION: Eggs are a good source of Protein and Vitamin D. The yolks do contain a lot of cholesterol, however the yolk contains tons of nutrients that are good for you. Tomato is a good source of Vitamins A and C.
INGREDIENTS:
- Olive Oil – 1 1/2 tbsp
- Mustard Seeds – 1/2 tsp
- Black Gram (Urad Dal) – 1 tsp (if you are not using Bengal Gram, use 2 tsp instead)
- Bengal Gram (Chana Dal) – 1 tsp (optional)
- Cumin Seeds – 1 tsp
- Curry Leaves (Curry Pata) – 10 leaves or so
- Green Chilies – 3 (chopped)
- Garlic – 3 (chopped)
- Red Onion – 1 medium (chopped)
- Eggs – 4
- Egg Whites – 2 (this will save about 10g of fat)
- Turmeric Powder – 1/2 tsp
- Coriander Powder – 1 1/2 tsp
- Red Chili Powder – 1/2 tsp
- salt to taste
- Plum Tomato – 1
- Fresh Cilantro – chopped
- Garam Masala – 1/2 tsp
2. You will need to work quickly now. Set your seeds aside.
3. Heat a pan on medium heat. Add oil. Once hot, add the mustard seeds.
4. Once the seeds start to splutter, add black gram (urad dal) and bengal gram (chana dal). Saute for about 45 seconds.
Optional: Chana Dal is optional… it was hard on my teeth for some reason.
5. Add the cumin seeds.
6. CAREFUL NOW! Once they turn slightly red, add the curry leaves, garlic, and green chilies. A lot of crackling! Saute for 30 seconds or so.
7. Add onion. Sauté for 10 minutes until golden brown.
8. In a bowl combine 4 eggs and 2 egg whites. Set aside.
9. Once the onions are golden brown, pour the egg mixture.
Optional: you can add all 6 eggs, however I am trying to cut back on fat, so I omitted 2 yolks.
10. Stay close. Gently combine. It’ll eventually turn into scrambled eggs.
11. Once the eggs are slightly scrambled, add the red chili powder, coriander powder, turmeric powder, and salt. These are the 4 key ingredients in any Indian dish.
12. Keep combining for a few minutes.
13. Once the eggs are scrambled and cooked completely, add the tomato. You don’t need to cook the tomato any further.
A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. You'll find a mix of everything here and lots of seasonal content. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.
we tried this last night – it was great and really easy. thanks!
awesome! thanks for helping me out make my breakfast! i happen to run across your website, and its amazing! look forward to checkin out more of your recipes! thanks again!
-Imraan Gazdar
I just happened across your blog via Tastespotting and love, love, love your recipes.
Just wondering if you have considered a Print button to save paper and ink printing out all the pictures.
Hi Lynnifer..
Yes, I do have a "Print" option for each post. The whole point of the blog though is to have an image for each step of the recipe. Although I understand your concern, the ideal situation would be is to have a laptop (if possible) in the kitchen so you can save paper as well as understand each step of the recipe while making it.
Thanks!
Thanks so much for this recipe, I finally made a burji that I am proud of eating. However, I skipped the daals you added, my family never makes burji with daals in them, although I will have to try it one day. I also didn't measure any thing, just added ("andaaz se") to taste, still turned out great, just goes to prove the versatility of eggs and burjis.
I love this recipe. Really watering in my mouth after seeing this recipe. Thanks for sharing. Best platform for learners for those who are trying to learn how to cook south Indian recipes.
Thanks Anil. Glad you think so.
burji means scrambled. paneer burji is scrambled paneer dish